Bloomsbury Bistro

Frommer's Review

At Five Points, in the center of the city, chef John Toler offers a delightful cuisine that features a seasonal menu adjusted every 6 weeks to take advantage of what's fresh in the local markets. For some, the decor evokes a country club, and the waitstaff is among the most helpful, polished, and, yes, friendliest in the Triangle. The selections include both old favorites and innovative new ones. An appetizer with a touch of exoticism is the Chinese-style gingered pork "dim dum" dumplings wrapped in Napa cabbage leaves with shiitake mushrooms and Lop Chong sausage. For a main course, we found perfection in the sautéed boneless Carolina mountain trout wrapped in pancetta. Luscious desserts feature the likes of deep-dish crème brûlée topped with Granny Smith apple pie filling.

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